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Retention capacity of maltodextrin antioxidants in cranberry juice by spray drying process
Retention capacity of maltodextrin antioxidants in cranberry juice by spray drying process
2019
María Zenaida Saavedra-Leos
Macrina B. Silva-Cázares
María Cruz del Rocío Terrones-Gurrola
Cynthia Lizeth González-Trevizo
Keywords:
Biology
process
Spray drying
Food science
Maltodextrin
CRANBERRY JUICE
retention capacity
Correction
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